If you’re in the mood for a sweet snack, try this recipe for Oat, Cranberry and Chocolate Bars
150g golden syrup
200g Wooden Spoon Margarine
350 g rolled oats
60g soft brown sugar
120 g soft brown sugar
120 g Wooden Spoon Margarine
35g pumpkin seeds
45g dark chocolate chips
35g pecan nuts
35g dried cranberries
35g flaked almonds
Preheat oven to 160⁰C. Grease a 23 square baking tray with Spray and Cook.
In a pot, heat the syrup, honey and Wooden Spoon margarine together until the margarine has melted. Remove the pot from the heat and stir in the oats and brown sugar. Once well mixed tip into the greased baking tray and level the surface with the back of a spoon.
Bake for 20 minutes or until lightly brown. Cool the oat base completely.
For the caramel, heat the sugar and cream together in a saucepan. Dissolve the sugar on medium heat, then turn up the heat and bring the mixture to the boil. Boil for 5 minutes stirring while the cream thickens. Remove from the heat and stir in the margarine.
Pour over the oat base and spread out to cover the oats. Scatter the pumpkins seeds, chocolate chips, pecan nuts, cranberries and toasted flaked almonds over the liquid. Once cool, cut into bars.
Store in an airtight container.
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Recipe provided by Wooden Spoon Margarine. Click here to see more recipes on their website.